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VEGETABLE KUGEL II Recipe | |
Jewish Vegetable | |
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Ingredients:
5 cups egg noodles 4 tablespoons margarine (melted) 5 eggs (beaten lightly) 1 cup onion (grated) 8 ounce sliced mushrooms 2 cups carrots (grated) 2 cups zucchini (grated) 2 cups cheddar cheese (optional) 2 tablespoons balsamic vinegar 1/2 teaspoon black pepper 1/2 teaspoon salt 1/2 teaspoon cumin 1/2 teaspoon sage 1/2 teaspoon oregano 2 Roma tomatoes, sliced thin
Directions:
Yield: 12-14 servings Boil noodles til tender - about 10 to 12 minutes. In a large mixing bowl, combine all spices and mix thoroughly. In a skillet, saute mushrooms and onions with balsamic vinegar until the liquid is reduced, about 3-4 minutes. Add mixture to spices, along with carrots and zucchini. Mix together well. Drain noodles and combine with above in mixing bowl. Add melted margarine and eggs. Mix all together. Cover a 9 x 13- inch baking dish with non-stick spray. Add the mixture. Top the dish with the sliced tomatoes. Bake at 375 degrees F for 20 minutes; a little longer if you like a darker appearance. Note: this kugel adapts very well for Passover. Simply substitute six "boards" of matzoh for the noodles. Place the matzoh in a baking dish. Cover with water for ten minutes. Drain well. Add to mixture. From: Jeff Freedman (jefffree@eskimo.com) | |